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    You are in: Home / Recipes / Mussels Vinaigrette Recipe
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    Mussels Vinaigrette

    Mussels Vinaigrette. Photo by Thorsten

    1/4 Photos of Mussels Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Derf's Note:

    Fantastic appetizer !! These mussels are heavenly!!, do lots, they will go quickly,

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    Units: US | Metric


    1. 1
      Scrub mussels well and remove the beards.
    2. 2
      Discard any that do not close tightly, set aside.
    3. 3
      Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
    4. 4
      Place one cup water in a frypan with the lemon slice.
    5. 5
      Add the mussels and bring to a boil.
    6. 6
      Remove the mussels as they open;cool.
    7. 7
      Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
    8. 8
      Cover and refrigerate overnight.
    9. 9
      Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
    10. 10
      Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

    Ratings & Reviews:

    • on November 24, 2009


      This is exactly how we make them here in Portugal, I live close to the ocean so its easy to alway ´ have them fresh. The only differece, in mine is that instead of using ground pepper I use tobasco sauce, but thats just my personal preference, other than that its the same. Lovely with a nice COLD glass of white wine, and some fresh crusty bread to dip into that wonderful vinaigrette. Ummmm could go for some right now!!

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    • on October 30, 2007


      Simple and delicious. I love mussels, it's hard not to, and this will be a regular dish for me. I ended up with a lot more mussels (about double) and this recipe doubles easily. I purchased my mussels from Diana's Seafood Delights in the Toronto area. If you're in the Toronto area, I highly recommend Diana's (they have a website if you want their location). Out of 3 lbs of mussels, I did not lose a single one. Amazing.

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    • on July 28, 2007


      This recipe does double duty. I bought a large qty of fresh mussels and cooked up this one for the follow day, and the nectar left over made a great start to a wine, fresh herb and butter steaming sauce for the other 1/2 of the mussels to eat that night. Thus avoiding family dissapointment of having to wait a day for fresh mussels. Thanks for sharing!

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    Read All Reviews (5)


    Nutritional Facts for Mussels Vinaigrette

    Serving Size: 1 (23 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 54.3
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.6 g
    Cholesterol 4.4 mg
    Sodium 50.8 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 1.9 g

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